Macarrones con Chorizo (Spanish Pasta with Chorizo)

Macarrones con chorizo (3 of 4)

Macarrones con Chorizo is a Spanish dish combining pasta with a tomato sauce and thin slices of chorizo. In this version, the pasta is placed in a baking dish, topped with cheese, and broiled until the cheese is melted and bubbly. This easy, but highly addicting dish had Chad and I fighting over leftovers. It is particularly popular with children. Most of the recipes I have seen use penne pasta, but you can substitute with other types of tube shaped pasta if needed.

Spanish Chorizo is a type of smoked or cured sausage seasoned with paprika. Based on the type of seasoning, it can be spicy or sweet. It is available in the specialty or deli section of many larger grocery stores and I was able to find it in a local specialty cheese shop. Do not substitute with Mexican Chorizo, a completely different product. I used mild Spanish Chorizo for this dish, but the spicy version would be great for those who want a little kick.

macarrones con chorizo

Manchego is a type of Spanish cheese made with sheep’s milk, pasteurized or unpasteurized. It is from La Mancha, Spain and named after the breed of sheep- Manchega. The color is pale yellow to yellow with a deep yellow to brownish inedible rind. In the beginning of the aging process, from 3 to about 6 months, it is called Manchego Curado. At this point, the cheese is pale yellow with a smooth texture. Once the cheese is aged around a year (Manchego Viejo), the yellow color deepens and it becomes crumbly in texture. It is fragrant, with a sharp and nutty flavor. Take care not to confuse it with Manchego-style cheese created in other parts of the world. If you cannot find Manchego, Parmesan and Pecorino Romano are also popular for topping Macarrones con Chorizo.

More information on Manchego cheese.

Macarrones con chorizo (4 of 4)

Macarrones con Chorizo (Spanish Pasta with Chorizo)

Prep Time: 15 minutes

Cook Time: 30 minutes

4 servings

Macarrones con Chorizo (Spanish Pasta with Chorizo)


3 tablespoons olive oil

1 medium onion, chopped

1/2 teaspoon salt

4 ripe plum tomatoes, peeled and chopped

1 tablespoon granulated sugar

1/4 teaspoon dried oregano or basil

1 pound dried penne pasta

1 smoked Spanish chorizo

4 ounces Manchego cheese, shredded

In a medium saucepan, drizzle olive oil over medium heat. Add the onion and drizzle with salt. Reduce heat to low and cook until onions begin to caramelize, 8-10 minutes. Stir in the tomatoes, sugar, and oregano. Continue to cook over low heat for 10 minutes. Use an immersion blender to puree the sauce or carefully transfer to a stand blender.

Bring large pot of water, lightly salted, to a boil. Once boiling, add penne and cook until al dente, just tender. Remove from heat and drain.

Place a medium skillet over medium heat. Thinly slice the chorizo and add to the skillet. Cook, stirring often, until heated through, about 4 minutes. Remove from heat.

In the pot used to cook the pasta, combine drained penne, tomato sauce, and chorizo. Transfer to prepared baking dish. Top with shredded cheese.

Place in oven under broiler set on low until cheese is melted and bubbly, 3-4 minutes.

Adapted from The Spanish Cuisine

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Comments: 3

  1. Denise Browning@From Brazil To You 21 March, 2014 at 7:30 am Reply

    I love Spanish chorizo. It is the closest product to the Portuguese chouri├žo which is used in several Brazilian dishes! This pasta looks beyond delicious!!!

    • Tara 21 March, 2014 at 8:12 pm Reply

      Thanks! I haven’t gotten the chance to try chouri├žo yet (not available here), but I am moving to a much larger city this summer and it is one of the first things on my list!

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